Ingredients
1 whole chicken cut in to pieces (breast, wing, thigh, leg), or 10 chicken legs
1 large onion
1 tsp turmeric
1 tbsp saffron
1/2 cup fresh lemon juice
1 whole chicken cut in to pieces (breast, wing, thigh, leg), or 10 chicken legs
1 large onion
1 tsp turmeric
1 tbsp saffron
1/2 cup fresh lemon juice
Instructions:
Rough chop onion and place in a baking pot (I like to use my dutch oven). Add chicken on top. Season with salt and pepper. Add turmeric.
Add 1/2 cup of water. Cover and cook for one hour (whole chicken) or half hour (chicken legs) or until chicken is cooked all the way through.
About 10 minutes into the cooking allowing the turmeric to coat the chicken and onions.
When chicken is done remove from the pot and keep in a place where it stays warm.
Smash saffron with a pinch of sugar. Add 2 tablespoons hot water to allow saffron to dissolve.
Add the saffron water and lemon juice to a blender, remove the cooked onion from the pot with some of the juice from the chicken, place in a blender until the mixture is smooth.
Arrange chicken on a platter, and pour sauce over the chicken. Let sit for 10 minutes before eating.
Rough chop onion and place in a baking pot (I like to use my dutch oven). Add chicken on top. Season with salt and pepper. Add turmeric.
Add 1/2 cup of water. Cover and cook for one hour (whole chicken) or half hour (chicken legs) or until chicken is cooked all the way through.
About 10 minutes into the cooking allowing the turmeric to coat the chicken and onions.
When chicken is done remove from the pot and keep in a place where it stays warm.
Smash saffron with a pinch of sugar. Add 2 tablespoons hot water to allow saffron to dissolve.
Add the saffron water and lemon juice to a blender, remove the cooked onion from the pot with some of the juice from the chicken, place in a blender until the mixture is smooth.
Arrange chicken on a platter, and pour sauce over the chicken. Let sit for 10 minutes before eating.
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